This Field Learning activity will lead students through one of the most charming areas of Tuscany, rich of architecture, history, gastronomical traditions, and untouched nature. Panzano in Chianti is a village in the heart of the Chianti Classico wine production area. Students will visit what may be considered one of the most famous butcher shops in the world. Dario Cecchini, butcher of the Antica Macelleria Cecchini, rose to fame during the mad cow disease crisis, when, for health scare reasons, eating a bistecca fiorentina or T-bone steak was prohibited. He organized a funeral for the bistecca fiorentina and a plaque still commemorates the ceremony. A visit to the Antinori cellars in Bargino, San Casciano in Val di Pesa, is also included. The cellars of this renowned Tuscan winemaker were inaugurated in 2012 and pay homage to the family’s historic ties with the region. Antinori has been producing wine for over 20 generations, with the last generation improving the winery’s already stellar reputation.

Itinerary:

Early departure from Florence to Panzano, guided visit of Panzano’s main sites and stop at Cecchini's butcher shop. Transfer to Antinori’s winery: guided visit and wine tasting. Time to work on FL assignment and free time. Return to Florence in the early evening.

The activity includes:

Round-trip transportation

Entry fees and guided visit of selected sites

Wine tasting

Field learning staff on-site

Insurance

The activity does not include:

Meals not listed above

Entrance fees or costs associated to sites/activities visited on own

Learning outcomes:

Identify the different towns that compose Chianti, and their renowned products

Gain a broader knowledge of food culture and products that are unique to the Italian territory, history, and culture

Evaluate the “Renaissance” quality wine in Tuscany over the last decades

List several official Italian wine classifications

Evaluate an example of a ‘Carbon-Free’ wine and the application of eco-sustainable criteria in agriculture